Soons is famous for many things…donuts, pies, cider… and sweet corn! August is the time to overdose on corn on the cob – grill it, boil it, microwave it, freeze it! Here’s our advice on how best to enjoy this magical summertime staple.
*It’s best to WAIT to husk the corn til just before cooking* And don’t wait – use it ASAP, and keep it cold!
Boiling: Husk and place in boiling water for about 3 minutes; you’ll notice the corn darkens slightly. Don’t add salt to the water – it will toughen the corn by drawing moisture out it. You don’t need sugar either.
Another method/trick (via Facebook viral video!) to avoid the husk/silks mess is to boil inside the husk in a tall pot with the ear top/silk side down; 10 minutes max; pull from the pot, chop off the end an inch or two in, and then “pop” the ear right out, “clean” and ready to eat!
Microwave: You can leave it in the husk then cook on high for 3 minutes.
Grilling: In the husk: place over medium heat; turn it occasionally so all the husk browns evenly, about 10-12 minutes.
Freezing: There are many variations on freezing. We like the method at: www.therealfarmhouse.com/how-to-freeze-sweet-corn-the-easy-way/ Remove kernels and blanche it – only a minute is necessary – then hit it with cold water to stop the cooking, then put into freezer bags.